1 cup coarsely chopped almonds, preferably with skins on
Instructions
Bring a large saucepan of water to a boil.Meanwhile, trim beans, then boil until tender crisp, about 3 minutes.Drain. Rinse with cold water to stop the cooking. Pat dry with paper towels.
Squeeze juice from limes into a small measuring cup.You should have about 1/4 cup. Stir in sugar, fish sauce,chili flakes and salt.To infuse the flavours, microwave on high, uncovered, 30 seconds.
In a very large bowl, mix beans with coleslaw mix,peppers and carrots.Pour dressing over top.Toss to evenly coat.Taste and add more chili flakes, if desired.Serve the same day it is made or cover and refrigerate up to 3 days.Add almonds just before serving.
Originally Submitted
2/4/2009
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You can add this Low-cal Thai Salad recipe to your own private DesktopCookbook.
